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This Tom Kha is a classic Thai coconut soup made easy! It’s paleo-friendly, whole30, and can easily be made vegan and vegetarian.

Bowl of Tom Kha Soup with spoon and cut lemons nearby.

What is Tom Kha Soup?

Tom Kha soup is a delicious Thai classic, that’s essentially a coconut soup. It’s made with broth, coconut milk, vegetables, seasonings like curry paste, and often a protein like chicken or shrimp. I love the chicken soup version of this soup, Tom Kha Gai, but you can easily make this soup with or without a protein!

This Tom Kha Soup is a vegetarian version of the classic, that can easily be modified to add protein if desired. It’s paleo, whole30, and vegetarian. Perfect for a nourishing meal or side dish on a cool day!

The Ingredients

  • Broth & coconut milk. Canned coconut milk is best for this recipe. I like to use Native Forest “Simple” coconut milk.
  • Shitake mushrooms. You can use other varieties of mushrooms, but shiitake mushrooms are best!
  • Shredded carrots 
  • Onion, ginger, garlic, curry paste and lemongrass. To keep it nightshade-free, swap curry paste for turmeric, or leave it out altogether for a more coconut flavored soup.

How to make this Easy Tom Kha Soup

  • Cook the vegetables: Add the onion and saute for 3-5 minutes, or until translucent. Add the ginger and garlic and saute for another 2-3 minutes. Add the carrots and shitake mushrooms and saute for 3-4 minutes or until slightly soft.

  • Add the liquids and seasonings: Pour in the broth, coconut milk, fish sauce, coconut aminos, lime juice, and seasonings (reserving the cilantro) and mix well to combine. Bring to a low simmer and allow to simmer for 15-20 minutes. Remove the lemongrass.
  • Serve: topped with cilantro and additional lime wedges to serve.

Pot with Tom Kha Soup and wooden spoon in it.

Is Tom Kha Soup Healthy?

“Healthy” is always subjective, but considering this recipe is packed with vegetables, we think it’s pretty healthy!

How to make this soup vegan and vegetarian

This recipe is a vegan/vegetarian soup, but to keep it that way, make sure to use a vegetable broth and omit the fish sauce! I like to use chicken broth, but veggie broth works just fine.

What proteins can you add to this recipe?

Chicken is the classic pairing to this recipe, but you can also use shrimp! All you have to do is precook the chicken until cooked through, and re-add it back to the soup as it simmers for flavor. To add shrimp, you can cook the shrimp while the soup simmers.

 

Two bowls of Tom Kha Soup and a small bowl of cut lemons nearby.

Can you make Tom Kha Soup nightshade-free & AIP?

Yes! I have a totally AIP version with chicken in my cookbook, but you can also make this version nightshade-free by omitting the curry paste. It will change the color of the soup, but it will still have lots of flavor!

Bowl of Tom Kha Soup with a spoon in it.

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Easy Tom Kha Soup | Thai Coconut Soup (Paleo, Whole30, Vegan Option)

★★★★★

5 from 8 reviews
  • Author: Michelle
  • Total Time: 35 minutes
  • Yield: 2-3 servings 1x
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Description

This Tom Kha is a classic Thai coconut soup made easy! It’s paleo-friendly, whole30, and can easily be made vegan and vegetarian.

Ingredients

Units Scale
  • 2 tbsp coconut oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 thumb ginger, grated
  • 2 cups shiitake mushrooms, sliced
  • 1 cup shredded carrots
  • 2 1/2 cups chicken broth (sub veggie broth for vegetarian)
  • 2 cups coconut milk
  • Juice of one lime
  • 2 tsp fish sauce (omit or sub coconut aminos for vegetarian)
  • 1 tbsp coconut aminos
  • 3/4 tsp curry paste (season to taste, sub 3/4 tsp turmeric for AIP)
  • 1 small stalk lemongrass, thick outer layers removed
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper (omit for AIP)
  • 1 tbsp fresh cilantro, to serve
  • Lime wedges, to serve

Instructions

  1. Using a medium stock pot, melt the coconut oil over medium heat.
  2. Add the onion and saute for 3-5 minutes, or until translucent. Add the ginger and garlic and saute for another 2-3 minutes.
  3. Add the carrots and shitake mushrooms and saute for 3-4 minutes or until lightly soft.
  4. Pour in the broth, coconut milk, fish sauce, coconut aminos, lime juice, and seasonings (reserving the cilantro) and mix well to combine.
  5. Bring to a low simmer and allow to simmer for 15-20 minutes.
  6. Serve topped with cilantro and additonal lime wedges to serve.

Notes

Add protein like cooked chicken or shrimp if desired.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

  • Prep Time: 10
  • Cook Time: 25
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Thai

Nutrition

  • Serving Size: 1 serving
  • Calories: 470
  • Fat: 42.2g
  • Carbohydrates: 23.1g
  • Fiber: 4.1g
  • Protein: 7.7g

Keywords: tom kha soup

This post was originally published in 2018 and was updated in 2021. Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats